Effortless Barley & Mushroom Whole Grain Risotto

This easy and wholesome whole grain risotto is sure to bring comfort to your kitchen this winter season.

Barley makes a delicious, satisfying whole-grain risotto, and the slow cooker makes it effortless. Store-bought vegetable broth is usually flavoured with onions and tomato, which add depth. If your slow cooker has a sauté function, use it for the mushrooms.

Whole Grain Risotto, slow cooker mealPhoto Credit: Ryan Szulc
Servings Prep Time Cook Time
6servings 20minutes 4 1/2hours
Servings Prep Time
6servings 20minutes
Cook Time
4 1/2hours
Servings: servings
Servings: servings
  1. Melt butter in a large frying pan over medium-high heat. Add mushrooms and cook, stirring often, until tender, 8 to 10 minutes. Transfer mushrooms to a slow cooker, reserving ⅓ of the mushrooms for garnish.  
  2. Add barley, broth, wine, water, salt and thyme to slow cooker. Stir well for about 1 minute; cover and cook on low heat for 4 hours.  
  3. Stir in cheese, cream and reserved mushrooms.
Recipe Notes

Nutrients per serving (not including cream): 209 calories, 8 g protein, 6 g fat (3 g saturated fat), 30 g carbs (6 g fibre), 13 mg cholesterol, 511 mg sodium

Originally Published in Best Health Canada